Crush, Tear, and Curl is a method of processing tea. The process follows that of orthodox tea manufacture, but instead of the leaves being rolled, they are passed through a series of cylindrical rollers with hundreds of small sharp "teeth" that Crush, Tear, and Curl. This method was invented by W. McKercher in 1930/31. Since its spread in the 1970s/1980s, this process has been widely used by many tea factories especially in Africa and Assam.

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  • Crush, Tear, and Curl is a method of processing tea. The process follows that of orthodox tea manufacture, but instead of the leaves being rolled, they are passed through a series of cylindrical rollers with hundreds of small sharp "teeth" that Crush, Tear, and Curl. This method was invented by W. McKercher in 1930/31. Since its spread in the 1970s/1980s, this process has been widely used by many tea factories especially in Africa and Assam. This style of manufacture has the advantage that the finished product brews quickly, gives a dark infusion rapidly, is well suited for tea bags, and yields more cups per kg. In the Indian domestic market, this type of manufacture has virtually taken over - over 80% of tea production is of the CTC type, amounting to approximately 650 million kg. In the export market, particularly in the Western hemisphere, where tea-bags have gained popularity, CTC teas are increasingly in demand. However, the CTC process diminishes the delicate natural flavors of tea. CTC teas produce a rich red-brown color when they are boiled, which adds a beautiful color to tea made with the Indian method. This is done by boiling leaves in a mixture of milk, water and sugar and some spices. With that production method, the tea won't get bitter, and its red comes through the white of the milk.
  • Crush, Tear, Curl (engl. für „zerbrechen, zerreißen, rollen“), kurz: CTC, ist ein Verfahren bei der Schwarzteeherstellung, das für die bessere industrielle Verarbeitung der Teepflanze entwickelt wurde. Dabei werden die Blätter nach dem Welken mit einer Dornenwalze zerstört, bevor der Tee fermentiert wird. Durch das vorherige Aufbrechen der Zellwände muss der Tee nicht mehr so lange in der Fermentationskammer bleiben. CTC-Tees entwickeln mehr Koffein als herkömmlich produzierte Schwarztees.
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  • Crush, Tear, and Curl is a method of processing tea. The process follows that of orthodox tea manufacture, but instead of the leaves being rolled, they are passed through a series of cylindrical rollers with hundreds of small sharp "teeth" that Crush, Tear, and Curl. This method was invented by W. McKercher in 1930/31. Since its spread in the 1970s/1980s, this process has been widely used by many tea factories especially in Africa and Assam.
  • Crush, Tear, Curl (engl. für „zerbrechen, zerreißen, rollen“), kurz: CTC, ist ein Verfahren bei der Schwarzteeherstellung, das für die bessere industrielle Verarbeitung der Teepflanze entwickelt wurde. Dabei werden die Blätter nach dem Welken mit einer Dornenwalze zerstört, bevor der Tee fermentiert wird. Durch das vorherige Aufbrechen der Zellwände muss der Tee nicht mehr so lange in der Fermentationskammer bleiben.
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  • Crush, Tear, Curl
  • Crush, Tear, Curl
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